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Orange-Molasses Glazed Strip Loin
Cummulative Rating
N/A
Servings
Makes 8 to 10 servings.
Difficulty
Easy |
Ingredients
Preparing meat:
1 boneless beef strip loin roast (about 4-1/2 pounds), fat trimmed to 1/4 inch, tied at 1-1/2-inch intervals
Salt and freshly ground black pepper
For glaze:
1 Tablespoon olive oil
1-1/4 cups onions, finely minced
3 Tablespoons garlic, finely minced
1 Tablespoon freshly black pepper
1/2 cup balsamic vinegar
2 cups fresh orange juice
1 Tablespoon grated orange zest
1/2 cup light or dark molasses
1 Tablespoon coriander seeds, toasted and crushed
1/4 cup yellow mustard seeds
1 teaspoon salt |
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Directions
Prepare glaze:
In a medium saucepan heat olive oil over medium heat. Add onions and garlic and cook, stirring until they begin to color. Stir in cracked pepper, balsamic vinegar, orange juice, orange zest, molasses, coriander seeds, mustard seeds and salt. Bring glaze to a boil.
Reduce heat and simmer, uncovered, until glaze is slightly thickened, about 10 to 15 minutes. Let cool to room temperature. (The glaze will keep, covered and refrigerated, for 3 to 4 days.)
For roast:
Pat dry and season liberally with salt and pepper. Prior to roasting, baste with glaze and refrigerate for 3 to 5 hours.
Position a rack in center of oven. Preheat oven to 425 degrees F.
Line a roasting pan with aluminum foil. Place basted roast, fat side up, in roasting pan and roast until an instant-read thermometer, inserted in the thickest part of the roast, reads 110 to 120 degrees for rare, 120 to 125 degrees for medium-rare, or 130 to 140 degrees for medium. Baste meat several times throughout cooking period. Cooking time will be approximately 8 to 15 minutes per pound.
Remove roast from oven and place on a platter. Cover loosely with foil, and let stand for 15 to 30 minutes. |
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Tips
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Prepare the glaze and baste the roast thoroughly several hours before roasting. |
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